Apple-Cinnamon Flax Mini-Muffins are soft, fluffy and crisp from the apple pieces. These mini-muffins are the perfect treat to indulge in this fall. Made with crisp apples, flax meal, maple syrup, cinnamon and more spices. Healthy, rich in fiber, and delicious.
Preheat oven at 350 degrees. Place a 24 mini silicone muffin pan on a large baking sheet pan. Set aside.
In a large mixing bowl add flax meal, cinnamon, nutmeg, ginger, cloves, pink salt and baking powder. Whisk together until ingredients are well combined.
In a separate mixing bowl whisk eggs, coconut oil, vanilla and maple syrup.
Combine wet ingredients into dry ingredients. Whisk together and pour water in. Continue whisking until well combined.
Peel apple and dice into small cubes. Measure out 1 cup and fold into batter. Scoop batter into mini muffin pan.
Place muffins in oven and bake for 12 minutes.
Remove muffins from oven and place on a cooling rack. Allow muffins to cool-down for a few minutes. They should easily pop right out of the silicone muffin pan.
Serve while muffins are still warm. Allow any leftover muffins to completely cool-off and place in a container with a tight lid. Keep muffins refrigerated for up to 3-5 days or frozen for up to 1 month. Enjoy!